Jennifer Aniston Salad (Vegan)

This TikTok-viral salad was rumored to have been a favorite of Jennifer Aniston’s on the set of Friends. And while the rumors turned out to be false (Jennifer clarified that her salad of choice was more similar to a cobb salad), this recipe still deserves the hype! Packed with plant-based protein and flavor from a fresh herbs and lemon dressing, this salad is super satisfying and refreshing.

What is the “Jennifer Aniston Salad”?

This salad takes inspiration from tabbouleh (tabouli), a Mediterranean salad that contains finely-chopped vegetables and herbs with bulgur wheat.

My version of the salad calls for quinoa instead of bulgur. Garbanzo beans and roasted pistachios boost the protein to make the salad more satiating. (The pistachios also add a nice crunch.)

A few fresh elements keep the salad light and refreshing: crisp cucumber, red onion, chopped parsley and mint, and a lemon dressing made with extra virgin olive oil.

Finally, feta cheese (plant-based in my case) adds a savory element that rounds out the flavors and makes this salad recipe super addictive.

How to Make A Vegan Version of the Jennifer Aniston Salad

Make the Quinoa

1. Rinse the quinoa in mesh sieve. This is an important step to ensure quinoa that’s fluffy and not gummy.
2. Cook the quinoa in either water or vegetable broth.
3. Let the quinoa rest before fluffing up with a fork.

Make the Dressing

1. Simply whisk together all of the dressing ingredients until fully combined. You can also add everything to a jar with a lid and shake it until it’s emulsified.
2. Adjust salt to taste.

Make the Salad Base

1. Add prepped salad ingredients to a large salad bowl.
2. Pour in dressing and toss to coat.

Jennifer Aniston Salad

A refreshing high-protein salad with fluffy quinoa, fresh herbs and lemon dressing. This viral salad was rumored to have been a favorite of Jennifer Aniston's on the set of Friends. While this turned out not to be true, this salad is still incredible!

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Author: Sarah Sullivan

Video

Equipment

• small saucepot

Ingredients

Fluffy Quinoa

• ▢ 3/4 cup dry quinoa
• ▢ 1 cup water or vegetable broth

Salad Base

• ▢ 1 (15 oz) can chickpeas drained well-rinsed
• ▢ cooked quinoa see above; or sub 2 cups of any cooked grain of choice
• ▢ 1/4 cup finely diced red onion pickled onion is delicious too!
• ▢ 1/2 cup roasted salted pistachios chop them if you like
• ▢ 1 English cucumber chopped, or 3-4 sliced Persian cucumbers
• ▢ 1/2 cup chopped fresh parsley
• ▢ 1/4 cup chopped fresh mint
• ▢ 1/2 cup vegan feta crumbles we use Violife or Follow Your Heart

Lemon Dressing

• ▢ 1/4 cup extra-virgin olive oil
• ▢ 3 tablespoons fresh lemon juice
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon maple syrup or agave (optional)
• ▢ 1/4 teaspoon kosher salt more to taste
• ▢ black pepper to taste

Instructions

Make the Fluffy Quinoa

• Rinse quinoa: Place dry quinoa into a fine mesh sieve and thoroughly rinse under cold water, agitating the grains with your hand for a minute. This is a crucial step if you want fluffy (not gummy) quinoa! Shake out the excess water.
• Cook quinoa: Add 1 cup water or vegetable broth to a small sauce pot. Add in quinoa and stir. Heat over medium-high until the mixture comes up to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. (Note: You can also cook quinoa in a rice cooker.)
• Let rest: Remove the pot from the heat but leave the lid on. Allow the quinoa to sit, covered, for another 10 minutes to finish absorbing all the liquid. Then use a fork to gently fluff it up. Allow the quinoa to cool slightly while you prep the rest of the salad.

Make the Salad Dressing

• Whisk together all ingredients for the salad dressing. (Or add to a jar with a lid and shake together.) Taste and adjust salt to preference.

Make the Salad Base

• Cucumber prep tip: If you think you may have leftovers and you are using an English cucumber, I recommend removing the seeds. Simply cut the cucumber in half vertically, then use a spoon to scoop the seeds out before chopping the rest of the cucumber. The seeds hold a lot of extra moisture; removing them will help prevent leftovers from getting soggy.
• Add ingredients: To a large salad bowl add chickpeas, cooked quinoa, red onion, pistachios, chopped cucumbers, chopped parsley, chopped mint, and vegan feta.
• Dress the salad: Pour on the salad dressing and toss to coat. Enjoy!

Notes

• Onion prep tip: If you’re sensitive to the flavor of raw onion, it can be helpful to soak the diced onion in ice water for about 10 minutes to mellow out its flavor. Then thoroughly rinse it in a sieve and shake or pat dry.
• Nuts: If you’re not a fan of pistachios, feel free to sub other nuts or seeds. Slivered toasted almonds are another favorite of mine. Sunflower seeds are delicious as well.
• Grains: This salad is also delicious made with cooked bulgur wheat, farro, or even wild rice.
• Beans: White beans or canned lentils are also tasty in this salad if you’re not a chickpea lover.
• Herbs: Feel free to sub your own blend of herbs. Sometimes I will swap out the mint for fresh basil or dill.
• Vegan Feta: Depending on the brand, sometimes plant-based feta can get a little soggy when mixed with the dressing. If you’re making the salad ahead of time, you might want to wait to add the feta right before serving.

Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.